Well, this is my second attempt at this post. I actually made these cookies LAST WEEKEND for the hubbs. Before you think I’m a good wife and stuff I have to say that my husband requested a treat for him to take on this weekend trip. I wish I was sweet enough to have thought of it before he asked. So, as an act of redemption, I wanted to make something pretty spectacular.
This recipe, in some shape or form, has made it’s way around the food blog world for the past few months. I’ve been wanting to make them since I first saw them, but put it off. After my husband made such a humble request, I knew this was the perfect cookie.
So I whipped up a batch, lovingly packed them in parchment paper and nestled them into a little box. I set out two Coca Cola Classics (Mr. C’s summer fave) on the corner of the counter. A few cookies didn’t fit into that box, and believe me, that was no mistake. I put them into a Ziploc and set them aside… foolishly.
Cut to Friday… a long, hard and exhausting day at work. I wanted nothing more, from noon until clock-out time, than to go home, settle into my comfy couch with a short glass of milk (which I only drink once a year with a good cookie) and sink my teeth a sweet, homemade oreo.
I rushed home and absent-mindedly kissed the hubby goodbye, threw my purse on the counter and went to change into my “comfies”. When I arrived in the kitchen, my heart sank. No bag. No cookies. Noooooooooo!
I reached for my phone and pounded out a text to Mr. C: “Umm… did you take ALL the cookies?”
Mr. C: “Yes. I took some to work and the box on the trip. I thought I was supposed to take them all.”
Mrs. C: “Schmuk!”
Many many apologetic texts from Mr. C. followed. As they should have! 🙂 Though I joke and I love my hubby to pieces, for a moment, I was lividly ticked off!!! Nothing like sugar denial to send me into internal rage. But the real problem wasn’t not getting a cookie (believe me, my thighs don’t need them right now). It was the fact that I never got a photo for this post!
So… today is take 2. Without further adieu. The cookie that causes rage when it is denied from you. Yes, they are THAT good.
Homemade Oreo Cookies
adapted from recipe by Smitten Kitchen
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temp.
1 large egg
6 T. unsalted butter, room temp (remainder of stick used for wafers)
1/4 cup unflavored/white vegetable shortening
2 cups powdered sugar, sifted
2 teaspoons clear vanilla (you can find it in cake decorating aisles in craft stores)
about 1 T. milk
Set two racks in the middle of your oven. Preheat to 375 degrees.
In a food processor* or in the bowl of an electric mixer, thoroughly mix/pulse together the flour, cocoa, baking soda, baking powder, salt and sugar. While pulsing, or on low speed, add in butter, in small chunks. Then add egg and mix thoroughly. Dough will come together into a ball.
Take rounded teaspoons of batter (use a small scoop to get evenly sized cookies) and drop onto cookies sheets lined in parchment paper and lightly sprayed with nonstick spray, approximately 3 inches apart. With moistened hands, slightly flatten the dough. Bake at 375 degrees for 9 minutes, rotating sheets once for even baking. Set baking sheets on a rack to cool completely.
For the filling, place butter and shortening in a mixing bowl and cream together at low speed. Gradually add in the sifted powdered sugar and then the vanilla. Depending on the softness of your butter and humidity, the mixture may be very thick. If so, use a little milk to “loosen it up”. Turn the mixer on high and beat well for a few minutes until frosting is light and fluffy.
To assemble to cookies, in a pastry bag with a 1/2 inch, round tip, pipe a tablespoon-size blob of cream into the center of one cookie. Place another cookie, of equal size, on top of the cream. Lightly press and swirl slightly till cream comes to edges of cookies and is disbursed evenly. Continue this process until all cookies have been sandwiched with cream.
*A mixer works great, but I’ve got to tell you, the food processor works like a dream! If you’ve got one big enough, do yourself a favor and try this.